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Irish Potato Salad

It’s not like other potato salads at all.

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Irish Potato Salad

Potato salad was one of those dishes growing up that was served at every potluck, every Easter celebration, and every church dinner I ever attended. Of course I always liked my mom’s version (and later my own recipe) the best since if it’s not seasoned properly it can be sort of…homogeneous. But, when I found this recipe for Irish potato salad I knew it would be anything but boring.

Two things this recipe has going for it are the addition of dill pickle relish (not sweet!) and also dried dill. Of course if you can’t find dill pickle relish then you can make your own by dicing up a few dill pickles instead and the problem is solved. One thing that’s always been a little off-putting about most potato salad recipes is that they can be really sweet- too sweet if you ask me. The dill relish cuts down on the sugar which I like.

This recipe does contain granulated sugar as well, but you can cut this in half if you’re not a fan of sweet potato salads.

Irish Potato Salad

But, there are a few other ingredients that make this dish a fresh take on potato salad. Sliced radishes and chopped cabbage add a lot of crunch and texture to this famed side dish. The crispy and almost spicy flavor of radishes makes this dish far from heavy.

And then the final touch which brings the Irish flavor is the addition of diced corned beef. For this recipe we used canned and it was delicious- despite the bad reputation this product has in some circles. If you have leftovers of homemade corned beef then that’s even better. Either way the richness of the beef and the protein make this a very more-ish side dish. It was hard to say “no” to a second helping with this one.

Irish Potato Salad

Kind of like how bacon makes most dishes more interesting and savory the corned beef here does the same thing. All in all this recipe is a unique and hearty take on the classic potato salad.

Serve this with sandwiches or chicken and you’ve got a tasty meal pretty much all wrapped up. Even if, like me, you’re not a huge fan of cabbage, in this recipe it adds the perfect level of crunch. Your picnics and potlucks may never be the same after this recipe!

Yield(s): Serves 6-8

50m prep time

10m cook time

Rated 4.5 out of 5
Rated by 11 reviewers
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  • 3 large waxy potatoes like (Yukon Gold or Ruby Red)
  • 2 Tbsp vinegar
  • 2 tsp sugar
  • 1/2 tsp celery seed
  • 1 tsp dried dill
  • 1/2 tsp salt
  • 3/4 cup mayonnaise
  • 1/3 cup dill pickle relish
  • 1/4 cup sliced green onions
  • 4 tsp milk
  • 3/4 tsp Dijon mustard
  • 1 12-oz can corned beef, cut into small cubes (or 2-3 cups homemade corned beef)
  • 2 cups chopped cabbage (about 1/4 of a head)
  • 1/2 cup chopped radishes
  1. Peel and cube potatoes. Place in pan and add just enough water to cover potatoes. Bring water to a boil and then reduce heat. Cook on medium heat for 8-10 minutes or until just beginning to become fork tender. Drain potatoes and pour into a large bowl.
  2. In a small bowl combine vinegar, sugar, celery seed, dill, and teaspoon salt. Pour over warm potatoes and toss to coat. Chill for at least half an hour.
  3. In a small bowl, combine mayonnaise, relish, green onions, milk, and Dijon mustard. Add corned beef, cabbage, and radishes to dressed potatoes and toss to combine.

Recipe adapted from Taste of Home.